Pie Crust Dessert Nachos

  • Prep 10 min
  • Total 25 min
  • Ingredients 6
  • Servings 10


cup sugar
teaspoons ground cinnamon
box Pillsbury™ refrigerated pie crusts, softened as directed on box
cup hot fudge sundae syrup
cup caramel sundae syrup
cup chopped nuts


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  • 1
    Heat oven to 350°F. Spray cookie sheet with cooking spray.
  • 2
    In sandwich-size food-storage plastic bag, mix sugar and cinnamon.
  • 3
    Unroll 1 pie crust on cutting board. Cut into 3-inch-wide strips; cut strips into triangles that look like nacho chips. Add a few triangles at a time to bag with sugar-cinnamon. With fingers, toss triangles in bag to coat well. Place triangles in single layer on cookie sheet. Repeat with second pie crust and remaining sugar-cinnamon.
  • 4
    Bake 10 to 12 minutes or until chips are golden brown and slightly crisp. Meanwhile, in 2 separate microwavable bowls, microwave sundae syrups on High 5 to 10 seconds or until warm enough to drizzle.
  • 5
    Immediately remove pie crust chips from cookie sheet to large plate. Drizzle with both sundae syrups; sprinkle with nuts. Serve immediately.



Expert Tips

  • Marshmallow, chocolate chips, fruit and coconut are just a few other delicious toppings that work with this recipe.
  • Vanilla or chocolate ice cream is a great topping, too.

Nutrition Information

No nutrition information available for this recipe

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